Ingredients with Measurements:
- 1 lb. carp fillet, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the carp fillet and cook until lightly browned.
4. Sprinkle the flour over the fish and stir to combine.
5. Pour in the fish stock, stirring constantly to prevent lumps from forming.
6. Add the dried thyme and season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
8. Remove the pot from the heat and let it cool slightly.
9. Using a blender or immersion blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the heavy cream.
11. Reheat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 18g
Carbohydrates: 19g
Fiber: 2g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Carp fillet can be substituted with any other white fish fillet.
- Fish stock can be substituted with chicken or vegetable stock.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Add a splash of white wine for extra flavor.
- Garnish with chopped fresh herbs, such as parsley or chives.
Tips and tricks:
- Be sure to puree the soup until it is completely smooth for a creamy texture.
- Adjust the seasoning to taste before serving.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped fresh herbs, sour cream, croutons, or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Crusty bread, garlic bread, or oyster crackers.
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the fish thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Carp is a popular fish in many European countries, where it is often used in soups and stews.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Taste: Savory, Creamy, Rich, Fishy, Comforting